Orange Pomegranate Salsa

I originally made this spicy pomegranate orange salsa to serve as a topping for fish. It also works great with shrimp, chicken, and lamb.

Orange Pomegranate Salsa

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Total Time: 15 minutes
Servings: 6


  • oranges, peeled and cut into supreme style segments (all the skin/pith/membranes/seeds removed), plus any remaining juice
  • Juice from 1 lime
  • serrano peppers, seeded and membranes removed, finely diced – replace with jalapeños for a milder version or with sweet peppers for a non-spicy variations
  • ½  onion, finely diced
  • tablespoons  of finely chopped cilantro
  • teaspoons  of cumin seeds, toasted
  • tablespoons  of olive oil
  • Salt and pepper, to taste


  • Combine the pomegranate arils, orange segments, any juice squeezed from the orange membranes, lime juice, diced onion, cilantro, serrano peppers, cumin seeds, olive oil, salt, and pepper in a bowl.
  • Mix the ingredients for the pomegranate salsa, taste, and adjust seasonings if needed.
  • Let the salsa rest refrigerated for about 30 minutes or until ready to use.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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